The Bruntsfield Chop House is new. We’ve walked past the renovations countless times, and are keen to investigate this new addition to the local restaurant scene. It certainly looks inviting enough from the outside: all trendy industrial-style decor and some appetising smoky smells. So we book in for late lunch/early dinner on Sunday afternoon, and boy, are we hungry when we arrive!
Things don’t get off to an auspicious start though. The high tables and fixed booth-style seating look fantastic, but they’re not exactly super-accessible. It’s actually a bit of a scramble to climb up there: the design doesn’t seem to take much account of human anatomy. Still, once ensconced, we’re comfortable enough, and we’re soon drinking wine and perusing the menu.
Philip has crab cakes to start. There are two of them, generously filled with tender crab meat and served with a tangy chipotle hollandaise sauce. I opt for a single scallop served with pig cheek and an apple and celery slaw (I’m saving myself for the main course); the starter is small but it’s perfectly prepared, the pig cheek in particular ticking the ‘guilty pleasure’ box.
On to the main course. We’ve opted for a sharing cut of bone-in-rib steak with Sunday dinner trimmings, and we’re relishing the thought. Just as we’re expecting to be served, however, the waiter appears to tell us that the chef has prepared the wrong meat for us – he’s prepared a porterhouse instead. He’s very apologetic, but it’s fine – we don’t really mind – and opt to take the ‘wrong’ cut rather than wait for another to be prepared.
And honestly, it’s absolutely not a problem, because the steak we’re served is the best that either of us can ever remember having. Yes, it really is that good, medium rare, as requested, and so soft and succulent, it’s almost buttery. All the beef served here is 35 day aged and cooked over an open flame charcoal grill and, my goodness, it works! We’re in meat heaven. The sides of roast potato, al dente veg and Yorkshire pudding are delicious too – but the meat is very much the star of the show. Then there are the sauces: a decent peppercorn, a tangy béarnaise and, best of all, a delicious bone marrow gravy that’s as dark and rich as anyone could wish.
We devour every mouthful and are consequently too full for pudding but we do have more room for wine – and find that the cost of the bottle has been deducted from our bill to make up for the chef’s ‘mistake’. It’s a lovely gesture, and one we appreciate.
Would we come back? Well, maybe. The food is absolutely spot on and the service is friendly. But they really need to do something about those seats.